Thursday, December 9, 2010

I've been baking up a small storm recently and thought it would be a good idea for me to start posting some of my recipes that I've found and new cake decorating techniques I've tried.

Also, it's Christmas break and I'll have a lot more time on my poorly manicured hands.

I also want to start posting pictures of the things I create. However, fair warning, I'm only shooting with an iPhone. Maybe one day, with the proper equipment, lighting, and a fair amount of skill, I'll be able to post quality pictures that will make for a more complete blog.

But, for now, I'll leave you with this extraordinary recipe for gingerbread biscotti.

Wait! I am so sorry. That's not how blogs work, right? Right. First things first... I've got to include some sort of anecdote about these biscotti, don't I? Dang, its been a while since I've done this.

I made these biscotti for my great-aunt's Christmas presents. My mom is giving them some sort of coffee lover's gift pack and wanted to include a treat. After dwelling on what to make for some time ('cause that's just the kind of baker I am... I overanalyze), I decided on gingerbread biscotti. I searched the internet for a recipe and settled on this one. I chose this recipe from many, many others because of the use of dark brown sugar... and lots of it. You can't have gingerbread without dark brown sugar, people!

Well, I'm a little rusty with blogging, but hopefully its like riding a bike and I'll be able to get right back on! I leave you with the recipe.

In a small, separate bowl, combine eggs, molasses, and vanilla very well.

Using a wooden spoon, create a small well in the middle of your dry ingredients. While mixing, pour wet ingredients into dry ingredients.

Continue mixing until dough comes together. (Don't be afraid to use your hands!)

Divide the dough in half and shape each into a flat, football shape, one on each cookie sheet. Rapid, gentle patting motions work well for shaping once you have the basic size set.

Bake for 30 minutes.

Cool on cookie sheet on a wire rack for 15 minutes.

Slice logs in diagonal slices, each about 1/2" thick.

Flip the slices on their sides and bake for another 4-6 minutes.

If you like rock-hard biscotti, flip again and bake for an additional 4-6 minutes. The first bake time will leave a slight 'give' in your biscotti. Cool on wire racks.

Garnish:

Option 1:

In a small, Pyrex (or microwaveable) measurer with a spout, melt chocolate in 15 second intervals. Transfer the melted chocolate into a squeeze bottle and drizzle over cooled biscotti. Brilliant, beautiful, and simple!

Option 2:

Melt one cup of chopped dark chocolate and place the bottom of biscotti into the chocolate. Then drizzle with white chocolate on the top of the cookies. Beautiful, and dark chocolate goes perfectly with coffee!